Vegan Okara Meatballs
By: AJP
Published: Saturday, October 16, 2010 - 1:51pm

Ingredients




1 cup okara
1/2 cup vital wheat gluten
1/4 cup whole wheat flour
1 tablespoon nutritional yeast
1 teaspoon garlic powder (feel free to use 1- 2 cloves finely minced garlic)
2 teaspoons onion flakes (similarly, substitute ¼ small onion finely minced)
2 tablespoons soy sauce
2 tablespoons ketchup (or tomato paste)
2 tablespoons water
Spices: Italian Version
1/4 teaspoon black pepper (or ½ tsp if you really like black pepper)
1 teaspoon Italian seasoning (or mix of oregano, thyme, basil, 
Mexican Version
1 teaspoon taco seasoning (or mix of paprika, chili powder and cayenne pepper)





Preparation

1 If baking, preheat oven to 350oF (175oC). 2 Mix all of the ingredients in a mixing bowl. Use your hands to work the ingredients together and get the gluten nice and elastic. 3 Option 1: 4 Form into 12-16 balls and place in a glass baking dish. Bake in the oven at 350oF for 20-30 minutes until golden brown. 5 Option 2: 6 Form into many teaspoon sized balls and fry in your favorite oil on a skillet for 10-15 minutes until golden all around. Making small meatballs is important as the larger ones won't always fry through completely, leaving a very elastic center. 








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Preparation

 1  If baking, preheat oven to 350oF (175oC).  2  Mix all of the ingredients in a mixing bowl. Use your hands to work the ingredients together and get the gluten nice and elastic.  3  Option 1:  4  Form into 12-16 balls and place in a glass baking dish. Bake in the oven at 350oF for 20-30 minutes until golden brown.  5  Option 2:  6  Form into many teaspoon sized balls and fry in your favorite oil on a skillet for 10-15 minutes until golden all around. Making small meatballs is important as the larger ones won't always fry through completely, leaving a very elastic center.

About


http://veggietopia.blogspot.com/2010/09/recipe-vegan-okara-meatballs.html